Cilantro and Garlic Stuffed Chicken Breasts
By: Sheri Wetherell
Published: August 12, 2009

Normally I steer clear of chicken breasts as they all too often come out dry and boring. I'm a dark meat girl. Give me a hunky juicy thigh and I am in heaven. But I was pleasantly surprised by the tender juiciness of the chicken breasts my aunt made the other night. As her sous chef, I was instructed to do the stuffing. We made a paste with garlic and kosher salt and had a pile of fresh fragrant cilantro. I sliced the breasts almost through and liberally stuffed them with the garlic paste and freshly chopped cilantro (you could also substitute Italian parsley or basil if you aren't a cilantro fan). Then we pan fried them in a bit of olive oil. To finish them off we squeezed fresh lemon juice on top and sprinkled on some lemon zest. Easy. Delicious. And, yes, they were juicy! Dark meat girl was sold.
Click below for the full recipe:
 Cilantro and Garlic Stuffed Chicken Breasts

Comments:
Desiree
August 12, 2009

Chicken breasts can be tough to eat if you overcook them, but your aunt's look so moist and succulent. Makes me want to go make some now!
Jonathan

Are these boneless breasts, or with bone and skin?
Sheri Wetherell

Boneless.